Oysters with Cabbage and a Pastry Cover

Mix the flour and salt in a bowl. Add water and oil and knead to a smooth doil. Sprinkle with a little oil and let rest at room temperature for about 1 hour.

Rinse and shuck the oysters, removing the muscles and the upper shell halves and leaving the oyers on the lower shell halves.

Blanch the savoy cabbage in plenty of salted water for about 3 minutes, then drain and finely chop.

Heat the butter in a saucepan and sauté the savoy cabbage over medium heat. Pour in the vegetable stock and cream, season with pepper and cook over medium heat until almost all liquid has evaporated.

Spread the lukewarm savoy cabbage on the oysters.

Spread coarse salt into a round ovenproof dish. Spread the oysters in the dish so they have space between them. Cover with the napa cabbage leaves.

Roll out the pastry dough on a floured work surface into the size of the dish. Sprinkle the edges with water, place the dough over the pan and press well to hold.